Baking

Like a pecan-topped mochi cake, an apple-cider-soaked loaf, and a custardy pumpkin Basque cheesecake.

All the flaky-nutty goodness of an almond croissant, with one-tenth of the effort.

Tall, flaky buttermilk biscuits are given the garlic bread treatment–plenty of butter, two kinds of garlic, and lots of herbs and cheese.

This classic apple tarte Tatin gets its tart-sweet flavor and crimson hue from a handful of fresh or frozen cranberries.

Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.

This twist on burnt cheesecake integrates a can of pumpkin purée and a handful of warming spices—perfect for a holiday table or any chilly fall day.

Like low-fuss slice-and-bakes, chocolate-filled macaroons, cheesecake brownie cookies, and more.

Like plush pumpkin bread, silky pumpkin chiffon pie, and nutty pumpkin-pecan chocolate chip cookies.

Decorate these mini pumpkin cupcakes with a team of costumed kiddos (or all by your spooky self).

Chocolate lovers, come get your new all-time favorite banana bread.

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

Tender cake houses jammy sour cherries and chunks of sweet pineapple in this cobbler meets upside down cake hybrid.

Like cider doughnuts, a caramel apple cobbler that’s suitable for breakfast, and a six-layer cake straight out of Appalachia.

With crunchy nuts, pools of dark chocolate, and cozy spices, this cookie’s fall vibes are impeccable.

This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.

Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

They’re usually interchangeable. Here’s how to make the call.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

This buttermilk layer cake features a cloud-soft crumb and brown-butter-caramel frosting.

A dusting of coarse sanding sugar gives these lemon cookies a sparkle perfect for any occasion.

Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.

Airy choux pastry replaces the shortcakes in this delicate dessert, giving the fruit and cream more room to shine.